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Abstract Title:

Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley.

Abstract Source:

Food Chem. 2019 Nov 30 ;299:125095. Epub 2019 Jun 27. PMID: 31279124

Abstract Author(s):

Qi Guan, Xin-Wen Ding, Rui Jiang, Peng-Ling Ouyang, Juan Gui, Lei Feng, Li Yang, Li-Hua Song

Article Affiliation:

Qi Guan

Abstract:

Hydrogen gas (H), a multifunctional signaling molecule, has received increasing attention in recent years. In the present study, hydrogen-rich water (HRW) (2 ppm) was used for the processing of sprouted black barley (Hordeum distichum L.), and the results showed that the HRW treatment could significantly increase the germination rate and growth rate of black barley (P < 0.05). A chemical component analysis showed that in sprouted black barley, the HRW treatment could change the distribution of phytochemicals (e.g., the ionic strength of guanosine), increase the concentrations of free vanillic acid, coumaric acid, sinapic acid, conjugated sinapic acid, Ca and Feand the hydroxyl radical scavenging rate, and decrease the protein, fat, starch and dietary fibre contents compared with the results obtained after treatment with ultra-pure water (P < 0.05). HRW can be used for the processing of sprouted grains to effectively increase their germination efficiency and concentrations of bioactive phytochemicals.

Study Type : Plant Study

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Sayer Ji
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